THE BEST CHICKEN CUTLETS
When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
- Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
- Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
- Beat the eggs with 1 tablespoon water in a second shallow dish.
- Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
- Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
- Serve with lemon wedges, if desired.
STICKY APRICOT DRUMSTICKS
Provided by Katie Lee Biegel
Categories main-dish
Time 7h10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Use a paper towel to pat the chicken dry. Generously season on all sides with salt and pepper. In a large dish, whisk together the jam, dressing, vinegar and garlic and toss with the chicken. Cover and refrigerate for 4 to 6 hours.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade and place on a baking sheet; reserve the extra marinade. Bake for 45 minutes, then remove the baking sheet from the oven and increase the temperature to 425 degrees F. Spoon the resesrved marinade over the chicken and sprinkle with the brown sugar. Bake until the glaze on the skin is caramelized, about 15 minutes more.
- Serve the chicken on a platter and pour any additional marinade from the baking sheet over it.
PARMESAN CHICKEN CUTLETS
I know, the last thing RecipeZaar needs is another parmesan chicken recipe! But this one has it all! Not only is it low-fat and only has 3 points per serving but it's very easy (only 4 ingredients) and mighty tasty, too.
Provided by Claudia Dawn
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- In resealable plastic bag, combine cheese, crumbs, and paprika; shake well.
- Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
- Arrange on nonstick baking sheet bake until chicken is cooked through- 20-25 minutes.
CRISPY TAIWANESE PORK CUTLETS
Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.
Provided by Lisa Cheng Smith
Categories Bon Appétit Dinner Lunar New Year Fry Pork Soy Dairy Free Peanut Free Tree Nut Free Kid-Friendly
Yield 8 small servings
Number Of Ingredients 14
Steps:
- Working one at a time, place pork chops on a cutting board and use the back of a cleaver or heavy chef's knife to pound meat, moving knife back and forth across the surface, to ⅛"-¼" thick. The surface will be jagged and textured.
- Whisk together soy sauce, vinegar, soy paste, sugar, black pepper, white pepper (if using), cinnamon, Five-Spice Powder, and ⅓ cup water in a large bowl. Add pork chops and turn to coat well. Cover and chill at least 2 hours and up to 6 hours.
- Remove pork from marinade and pat dry. Place sweet potato starch in a large shallow dish. Working one at a time, dredge pork in starch to coat well on both sides; shake off excess and transfer to a plate.
- Clip thermometer to the side of a large skillet or pot and pour in oil to come ½" up sides. Heat over medium-high until thermometer registers 350°F. Working in batches, fry pork until just golden, about 30 seconds per side. Transfer to a wire rack set inside a rimmed baking sheet and let drain.
- Repeat process, frying pork a second time until deep golden brown, about 30 seconds per side. Return to rack and let cool slightly.
- Transfer pork to a cutting board; slice into strips. Arrange in a single layer on a platter; sprinkle with gochugaru if using.
ASIAN CHICKEN CUTLETS
A simple to prepare dish that takes advantage of fresh herbs. From June-July 2007 Rachel Ray. Initially posted this untested but made it for dinner tonight! Some changes I made that I believe resulted in an even better dish (they are noted below with *. I also doubled the dressing recipe and used half to marinate the chicken overnight and saved the other half to pour over the cooked chicken. Delicious!
Provided by MA HIKER
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Using a food processor, finely chop the ginger, parsley, mint, cilanto, and garlic. Add 1/2 cup peanut oil, the sesame oil, the vinegar, honey, 3/4 tsp salt and 1/4 tsp pepper and process until blended.
- In a grill pan, heat the remaining peanut oil over medium-high heat. Season the chicken lightly with salt and pepper and grill, turning once, until golden on both sides, 5 minutes. Transfer to a board to rest for a minute, then cut into thin strips.
- Spoon the rice into bowls and top with the chicken and dressing.
Nutrition Facts : Calories 706.6, Fat 39.6, SaturatedFat 6.8, Cholesterol 98.7, Sodium 117.3, Carbohydrate 42.9, Fiber 1.6, Sugar 4.4, Protein 42.7
ASIAN-APRICOT CHICKEN CUTLETS
This is a revision of my Asian-Apricot Pork Loin recipe. By the request of my wonderful friend Hope (aka mama's kitchen), I am posting a chicken version. This one's for you Mama!
Provided by Berts Kitchen Witch
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Butterfly out the chicken breasts to as even a thickness as is possible.
- Chop onion.
- Mix together the 1/4 tsp of salt, pepper, onion powder, garlic powder and the ginger.
- Season chicken breasts with the spice mixture.
- Heat a large skillet over medium-low heat, and add the 2 TBS of oil.
- Brown the onion,and the chicken breasts for approximately 5 minute per side.
- Mix together all the remaining ingredients in a bowl.
- When chicken breasts are browned on both sides, add the sauce mixture.
- Simmer on medium-low heat for approximately 15-20 minutes, until chicken is done to an internal temperature of 170 degrees, and sauce is reduced and thickened.
- Taste sauce (say Yum) and add more pepper or soy sauce to taste, if desired.
- Serve over steamed white rice.
Nutrition Facts : Calories 495.7, Fat 20.4, SaturatedFat 4.8, Cholesterol 92.8, Sodium 1009.9, Carbohydrate 47.5, Fiber 1.2, Sugar 28, Protein 32.4
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